the sugar and water slowly to the boil, stirring over low heat.
half the lemon rind and fast boil for 3 minutes.
the quince slices and poach over low heat for 20-25 minutes, or
until they are tender.
out the fruit with a draining spoon and fast boil the syrup for 5
the remaining lemon rind, the juice of the lemon, chopped apples and
apricots to the syrup.
uncovered, stirring often, until the apples collapse.
Discard the lemon rind and sieve or liquidize the fruit in a
Dissolve the gelatine in a little hot water and stir into the apple
aside to cool.
out a 2 pt (1 liter) ring mould with cold water.
Arrange the quince slices in a pattern.
in cold apple purée, taking care not to
jumble the quince slices.
in the refrigerator for about 3 hours to set.
Unmould and serve in slices with fromage blanc
very ripe quinces, when the skins are bright yellow and the fruits scent
the room. Even then they can be tough; you need a very sharp knife and
peeler - and more time than it takes to prepare apples. Drop the fruit
into water acidulated with extra lemon juice as you work.
quinces to decorate the mould and flavor the syrup you can use
nectarines. Quarter 3 large ones, simmer them and then skin them - the
skins will tint the syrup pink.